Dairy Industry
ISSN 1019-8946 (Print)
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control
curds
dairy industry
equipment
fermented milk products
import
milk
milk fat replacers
milk products
milk whey
packaging
processing
production
quality
raw milk
safety
starter cultures
technical regulation
whey
whey proteins
yogurt
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Search
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Abstract
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By Title
Other Journals
Categories
Keywords
control
curds
dairy industry
equipment
fermented milk products
import
milk
milk fat replacers
milk products
milk whey
packaging
processing
production
quality
raw milk
safety
starter cultures
technical regulation
whey
whey proteins
yogurt
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Author Details
Author Details
Mel’nikova, E. I
Issue
Section
Title
File
No 7 (2012)
Articles
Food composition from cheese whey
No 10 (2012)
Articles
Protein composition for fermented milk products
No 11 (2012)
Articles
Synbiotic ice cream
No 12 (2012)
Articles
Milk proteins in the ice cream technology
No 4 (2015)
Articles
Selection of starter cultures for kefir product with reduced allergenicity
No 4 (2015)
Articles
Microparticulate of whey proteins in the low lactose ice-cream
No 8 (2015)
Articles
Composition and properties of the hydrolyzate of the p-lactoglobulin with reduced residual antigenicity
No 9 (2015)
Articles
Microparticulation of curds whey
No 3 (2017)
Articles
To the item of identification of the fatty acids and protein composition of raw milk
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